Combine all the dough ingredients in a large mixer bowl fitted with a dough hook. Knead the dough until it is smooth, approximately 6 to 8 minutes.

Place on a lightly floured surface and knead until smooth.

Place the dough in a lightly oiled bowl, cover and ferment until doubled; 1-2 hours.

Punch down the dough and roll it out on a lightly floured surface. Shape into a rectangle, approximately 18 inches × 30 inches (45 centimeters × 75 centimeters).

To make the cinnamon filling, spread the softened butter over the surface of the dough.

Combine the cinnamon, brown sugar and raisins and sprinkle this mixture over the butter, covering the dough evenly.

To make plum pudding filling, combine all ingredients and cover dough evenly. You do not need to use all the plum filling. It can be frozen for later use as a filling or steamed for a delicious plum pudding.

Starting with the longer side, roll the dough into a spiral. Cut into 12-pieces, each approximately 1-1/2 inches (3.7 centimeters) thick.

Cinnamon Raisin Filling

Plum Pudding Filling

Place the rolls close together, cut side up, on a paper-lined sheet pan and allow them to rise until doubled about 1 hour.

Allow to proof

*Bake at 300°F (150°C) oven until golden brown and done, approximately 30 minutes.